Hi everyone! I’ve been trying to make some macarons for over two months now(I try the recipe once every weekend), but I think I never get to the right batter consistency.
I’m using the swiss method for meringue, heating up 100g eggs white and 125g icing sugar to 50C before whisking on the stand mixer.
However, when I mix the dry ingredients, it never forms that soft batter I see in the video recipes. It is always clunky and it seems that it becomes harder when I fold with the spatula.
Does anyone know what I am doing wrong? It is the 5th time it happens 🙁
by kowalks
6 Comments
Few things…first, you should be mixing the egg whites with granulated sugar, NOT icing/powdered sugar. The powdered sugar is added after along with the almond flour
Second, that seems like a lot of powdered sugar. For every 100g of egg whites, I only use about 105-110g powdered sugar. Try out a different recipe.
Swiss is easy to cause problems if you overheat the egg whites and sugar. Just go until it is no longer grainy.
I also agree with the other commenter that the ratio seems off for Swiss. Most Swiss recipes are 1:1:1:1.
Maybe try French, in my opinion it’s way easier to get right.
This looks overcooked to me, too!
Are you using a thermometer while melting the sugar?
Egg whites with granulated sugar. The powdered sugar blends with the almond flour. Head just until dissolved. And don’t get any water accidentally in your batter from the wet bowl. The bowl remains warm so get eggs out of it before it over heats
I’d recommend that you read the instructions thoroughly and watch YouTube videos rather than trying the same (incorrect) method over and over! I would also recommend the French method for beginners as it is less steps and less complicated. 🙂